Chinese Restaurant-Style Egg Drop Soup: A Classic Comfort Dish

In a medium-sized pot, bring the chicken broth to a gentle boil over medium heat.
Stir in ground ginger and soy sauce. If using peas and carrots, add them now and cook for 2-3 minutes.
Step 2: Thicken the Broth (Optional)

If you prefer a thicker soup, stir the cornstarch mixture into the boiling broth, whisking constantly to prevent lumps.
Let the broth simmer until slightly thickened, about 1-2 minutes.
Step 3: Add the Eggs

Reduce the heat to low to maintain a gentle simmer.
Slowly drizzle the beaten eggs into the broth in a thin stream while stirring the soup in a circular motion with a fork or chopsticks. This creates the signature egg ribbons.
Step 4: Season and Serve

Taste the soup and adjust with salt and white pepper as needed.
Drizzle with a few drops of sesame oil for added aroma.
Ladle into bowls and garnish with chopped green onions.
Serving and Storage Tips